Christmas Stollen is a traditional fruit bread from Germany and there are many variations. This is my own gluten free and easily adaptable vegan version. Either way, it is not lacking in flavour at all. This is a recipe that is so easy to make, with impressive results. The traditional candied fruit peel and the heavy almond flavour have been omitted due to the fact that I am not a fan of either. Feel free to add those in. That is the beauty of homemade baking because it is yours to modify to your own taste!
My Stollen recipe is made with fast rise yeast, raisins, nuts, orange zest, homemade marzipan and it is finished with a generous dusting of powdered sugar. The quick and easy homemade marzipan adds that extra flavour and sweetness to the bread that you will love. From start to finish this bread takes about 5 hours in total. Its definitely a beginner type of recipe and I will walk you through all the steps.
Make this bread about 3 weeks before Christmas, but make at least two loaves of bread. One loaf is to eat right away and one loaf is to save. I always cave and slice off a piece!!
How to make Christmas Stollen.
Soak the raisins overnight or for at least a few hours for them to plump up, consequently without the soak, they will absorb moisture from the dough and create a dry bread
Make sure the yeast just starts to bloom or foam up. This only takes about 5 minutes. If you leave it too long it will use up all it”s rising power
You can use rum to soak the raisins or use water or orange juice.
Add all the ingredients and let the dough rise, covered, in a warm place. Briefly turn on the oven and then shut it off, to create a proofing place. Do make sure the oven temperature is not hot because this will kill the yeast. Just a luke warm temperature!
How to make this recipe vegan!
My absolute favourite dairy free milk is made with oats and it works very well for this recipe. I have not tried any nut milks but I am sure they would also be good as a dairy substitute. For the egg I have subbed it with a flax egg and the bread was equally as good, as when I made it with an egg.
How do you store Christmas Stollen and for how long?
Once the bread has completely cooled it can be wrapped and sealed in plastic wrap, which will create the perfect conditions for the bread to rest and further develop flavour. Place the bread in an airtight container or further wrap the bread in tin foil and leave it at room temperature for 2 or 3 weeks
- 100 g raisins
- 70 g water, rum or orange juice
Activate the yeast
- 1 package quick rise yeast I used Red Star instant yeast (8 g package)
- 50 g warm water
- 5 g sugar 1 tsp
- 90 g Ap flour Anitas All Purpose Gluten Free blend with no gums
- 60 g tapioca starch
- 65 g sorghum flour
- 50 g oat flour
- 30 g buckwheat flour
- 7 g salt
- 180 g warm water
- 60 g warm milk oat or dairy
- 20 g whole psyllium husk
- 20 g granulated sugar
- 2 tsp lemon zest
- 1 large egg or flax egg 3 (15 g) tablespoons of water with 1tbsp (7 g) golden flax seed at room temperature
- 100 g almond flour
- 90 g icing sugar
- 1 tsp almond extract or orange juice
- 1 tbsp flax seed
- 1 tsp whole psyllium husk
- 3 tbsp water
Mix the Dough
- In a small bowl, soak the raisins in the warm water for at least 2-4 hours prior to mixing the dough, do not drain the water.
- In a small bowl add the 50 g of warm water and stir in 5 g of sugar to dissolve it. Sprinkle the package of yeast on top and gently stir it in. Leave the yeast to just start to foam on top, but no longer. This take 3-5 minutes for the yeast to bloom.
- In a large bowl combine the white rice flour, tapioca starch, sorghum flour, oat flour, buckwheat flour and salt in a large bowl.
- In a medium bowl, combine the warm water, warm milk and psyllium husk. Whisk the psyllium immediately to combine and prevent it from clumping.
- To the psyllium mixture, beat in the egg and the bloomed yeast just to combine and until it looks a little foamy.
- Add the yeast and psyllium mixture to the flour blend. Mix the dough well by hand, or use a kitchen mixer fitted with a dough hook, on medium-low speed, until all the ingredients are fully incorporated.
- Fold in the raisins until they are evenly distributed through out the dough.
- Form the dough into a ball, then place it into a covered bowl. Place the dough in the oven with the light on for 30 minutes to rest. Make sure the oven is not hot but a lukewarm temperature.
Mix the Marzipan
- While the dough proofs, mix up the marzipan or almond paste by combining the icing sugar and almond flour in a medium bowl. Add the almond extract or orange juice, flax seed, psyllium and water. The mixture will seem dry to start with but keep mixing it until it easily shapes into a ball. Roll the marzipan out on parchment paper, into a log that is slightly shorter than the length of your bread dough.
Shape and Bake the dough
- Roll the dough out to 9 x 12” rectangle and 1/4 inch thick. Place the almond flour and icing sugar mix in the centre and fold one end a third of the way over the surface, then fold the other side over. Pinch the seams together and tuck the two ends in underneath to also seal them. Place the dough on parchment paper, seam side down.
- Proof the dough for about two hours or until it has risen by about 30 to 50 % before baking at 350°F for 45 – 50 minutes
- Bake the dough at 350 F (180 C) for 45 to 50 minutes, until the top and sides feel firm and cooked through.
- Cool the bread and then cover and seal it well. It will store for 3 weeks in room temperature, cooler, dark place.